Yield: 6 servings
|1 cup||Rolled oats|
|1 pounds||Can butter beans, drained*|
|1 cup||Shredded carrots|
|½ cup||Onions, finely chopped|
|2 tablespoons||Oat bran|
|⅛ teaspoon||Garlic powder|
|¼ teaspoon||Ground sage|
|Salt to taste|
*Butter beans (like lima) or Great Northern beans, rinsed, drained 1 cup dry beans make about 2 c puree but I'm not sure about canned.
"Oats, beans and carrots make this deliciously spiced loaf a real high-fiber meal. Try it hot for dinner and have the leftovers in a sandwich the next day."
Preheat oven to 350F Lightly oil a 4x8 inch loaf pan or spray with nonstick cooking spray. Place oats and water in a small bowl and let stand 15 min. Place beans in a large bowl, mash. Add remaining ingredients. Mix well with fork making sure that spices are evenly distributed. Add oats to bean mixture. Mix well. Press firmly into prepared pan. Bake 1 hr 15 min. Invert onto serving plate. Let stand 5 min before slicing.
Per serving: 161 calories, 9 g protein, 1 g fat, 29 g carbohydrate, 19 mg sodium, 0 mg cholesterol, 7 g fiber.
Source: Oat Cuisine c. 1989 Bobbie Hinman, Prima Publishing, Rocklin, CA Shared by Elizabeth Rodier Apr 93 Converted by MMCONV vers. 1½ ---
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